Creamy Mushroom & Leek Pie

Ingredients:

puff pastry 1 sheet
2 leeks, chopped
1 onion, chopped
2 garlic cloves, finely chopped
500gm mushrooms, cut in half
1 celery stick, chopped
1 carrot, chopped
100gm peas
150gm cashews
2 cups vegetarian stock
1/4 cup nutritional yeast
salt & pepper
olive oil

Method:

Heat oil in pan & fry leek, onion, carrot & celery until really the onion and leek are soft.

Add peas, mushrooms, salt & pepper & cook a few more minutes until the mushrooms soften.

Blend cashews, yeast & vegetable stock in a blender until liquidated, takes a few minutes.

Slowly add cashew cream, it will thicken as you go so long as you add a little at a time.

Place in a pie dish & cover with the pastry.

Bake for 20 mins at 180 degrees. Let stand a few minutes before serving.

Excellent with mashed potato & silver beet.

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